The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets - The Perfect Victoria Sponge and Other Baking Secrets

By Linda Collister

Twelve new beginner bakers are able to upward thrust to the nice British Bake Off problem. whereas they don their aprons, comply with their new ovens and get used to baking in a tent, this booklet takes you thru the demanding situations from the sequence and exhibits you the way to accomplish baking perfection.Throughout the e-book, Mary Berry and Paul Hollywood are to be had with functional tips on how to assist you create ideal muffins, biscuits, breads, pastries, pies and teatime treats at any time when, in addition to displaying you ways to take on their 'technical challenges', as obvious at the show.

There are over a hundred and twenty recipes during this publication, together with conventional British bakes and ingenious twists utilizing vintage components, in addition to the easiest contestant recipes from the sequence. there's lots to problem prepared bakers the following, from brandy snaps to complicated pastries, pavlovas to iced occasion muffins, and with a sensuous and but functional layout and full-colour, step by step images, this fairly turns into the baking publication that you're going to flip to for years yet to come.

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The fundamental apparatus for whisking egg whites and entire eggs, and for whipping cream, is an electrical mixer – handheld or a wide free-standing version – or a rotary or balloon whisk, plus a number of huge bowls and a wide steel spoon. stainless-steel or toughened glass or china bowls are the most suitable choice. Plastic bowls are tough to get them a hundred in step with cent grease-free, but when you do are looking to use a plastic bowl it’s a good suggestion to wipe it out with a slice of lemon first. status the bowl on a humid tea towel will cease the bowl from wobbling as you whisk.

Tip: eliminate the cream from the refrigerator good forward simply because whether it is chilled it is going to set the filling blend and make it lumpy. * * * better of THE BAKE-OFF Rhubarb Meringue Pie Serves eight For the pastry 200g undeniable flour 125g unsalted butter, chilled and diced 50g icing sugar ½ teaspoon flooring ginger 1 huge egg, crushed For the filling 1kg trimmed rhubarb, reduce into 4cm lengths 125g caster sugar finely grated zest of one orange For the meringue four huge egg whites, at room temperature 200g golden caster sugar 2 teaspoons cornflour 1 huge ovenproof dish; 1 x 23cm deep, loose-based flan tin; a baking sheet; a piping bag and undeniable 1cm tube (optional) To make the pastry, sift the flour right into a bowl and upload the butter.

Wealthy shortcrust might be made by way of hand, yet a food-processor will make mild paintings of it, maintaining any touch with hot fingers to the minimal. the significance of chilling with a richer pastry can’t be overstated – not just for combating the butter within the dough from melting earlier than it reaches the oven, but in addition for fighting the beautiful, wealthy pastry from shrinking because it is baked. as soon as made, supply wealthy shortcrust pastry lots of chilling time within the refrigerator to enterprise up and sit back ahead of it truly is rolled out. To roll out pastry right into a neat around for lining a tin you want to hold turning it a bit of to the ideal after whenever you roll, so that you usually are not simply rolling up and down an identical stretch of pastry (it is helping to think about it as a clock: maintain rotating the pastry ‘clock face’ instead of the ‘hands’, or pin).

Form and bake as normally recipe. * * * Paul’s tip an outstanding recipe for children, use quite a few cutters to entertain them and check out hearts for Valentine’s Day! * * * Double Chocolate Buns no longer as candy or as smooth as cupcakes, and richer than tarts, those out of date buns don’t want icing – there’s lots of chocolate within the blend. For the simplest effects use a very reliable white chocolate instead of chocolate chips. Makes 12 250g simple flour 50g cocoa powder 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 125g unsalted butter, softened 125g caster sugar 2 huge free-range eggs, at room temperature ½ teaspoon vanilla extract 250ml soured cream, at room temperature 100g good-quality white chocolate, coarsely chopped icing sugar, for dusting 1 x 12-hole muffin tray, coated with paper muffin instances Preheat the oven to 200°C/400°F/gas 6.

There are 4 major how you can make a cake: by means of whisking eggs with sugar, as whilst creating a swiss roll or roulade; by means of creaming butter with sugar and beating in eggs, as while creating a Victoria Sandwich; by way of melting butter after which stirring within the different materials, as whilst creating a gingerbread or quickly loaf cake; or through rubbing butter into flour after which blending within the ultimate parts, as whilst making anything really powerful like a fruit cake. For brownies made via the whisking or creaming equipment, there are few constituents yet they want lots of beating (an electrical mixer rather helps), through the mild folding-in of different elements reminiscent of flour.

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